2Melt margarine in same skillet over medium heat. Beat eggs in large bowl. Add half-and-half, salt and pepper; blend well. Add egg mixture to skillet; cook over medium heat until firm but still moist, stirring occasionally. Stir in soup and chives.

3Place half of egg mixture in 3 1/2 or 4-quart slow cooker. Top with half each of the cooked mushrooms, tomatoes, cheese and crumbled bacon. Repeat layers.

4Serve immediately, or cover and keep warm on low setting for up to 4 hours.

Expert Tips

To serve the eggs immediately, layer mushrooms, tomato, cheese and bacon over the eggs in the skillet. Cover it and cook over low heat for 4 to 4 minutes or until the tomato is heated and the cheese is melted.
Turn to p. 40 for the Lemon Raspberry Streusel Muffins.